“Among those in the know about Chile’s fast-emerging fine Pinot scene, Leyda is the place to watch. So it was good to find out that the highest-scoring Pinot under £30 in this year’s Masters came from this valley, where the coastal influence is marked. Rich in dark cherry fruit, with a touch of toasty oak, this is a bold, slightly tannic grown-up style of Pinot that is delicious now, but could be even more enjoyable decanted, or after a few years.”
Leclerc Briant - The Drinks Business
In “Copper to be the Biggest Issue for Wine Growers this Decade,” Patrick Schmitt writes: “Eliminating the use of copper as a fungicide in vineyards will be the biggest issue for the wine business over the next 10 years, believes HERVÉ JESTIN, head winemaker for CHAMPAGNE LECLERC BRIANT.” Jestin goes on to say: “Today, the huge problem is the use of copper, which we use a lot to kill mildew, and eliminating the use of copper will be the main subject of the next 10 years.” Schmitt writes that copper is vital to Jestin, “Champagne’s only 100% organic négociant,” because while it is permitted within biodynamic practices to control mildew, synthetic chemicals are not, and “there are currently no alternatives that are effective.”
This poses an issue as “the European Commission has approved a new lower limit for copper application under organics from this year,” a move that Jestin says will “prompt a sharp decline in the number of wines produced to certified organic standards.” Schmitt writes that since Jestin is “a passionate advocate of biodynamics, the use of copper in the vineyard goes against the ethos of his chosen farming method,” a point that Jestin echoes by saying that “the use of copper is a huge problem for me because we use the substance to kill, and that is not the approach of biodynamics.” For this reason, Jestin welcomes the new copper regulations and predicts that “people will have to move… this way, they will have to work to find a solution.”
Tarapacá - The Drinks Business
In a slide show entitled, “Sense and Sustainability: How Wine Producers are Protecting the Environment,” the editors at The Drinks Business asked wine producers from around the world “about what initiatives they have put in place to ensure their wineries are run sustainably.” Bárbara Wolff, chief corporate affairs officer of the VSPT Wine Group, is among the producers featured, and she provides the following details about VSPT’s objectives in this area:
“Sustainability is a strategic priority for VSPT. In the past decade, our initiatives have been based on water management and balanced agricultural practices. This includes a large-scale biodiversity programme at VIÑA TARAPACÁ at our Rosario estate in the Maipo Valley. Carbon-footprint management has also been a priority, mainly through the generation of renewable energy and energy-efficiency projects. We have taken up the challenge of producing wine using 100%- renewable energy by 2021.”
In “Tua Rita to Release ‘Icon’ Redigaffi for £900,” writer Patrick Schmitt announces the release of the TUA RITA Redigaffi 2013, which marks the 20th anniversary of the Redigaffi line. The wine, which achieved collectible status after earning a 100-point score from Robert Parker for the 2000 vintage, is produced from Merlot vines that were originally planted on the Bolgheri estate in 1988. This special edition wine will only be available in magnum-sized bottles.
“The fruit of Martin Shaw and Michael Hill-Smith’s Tasmania project has won over Jancis Robinson MW, who describes it as ‘thrilling.’ Bought by Shaw and Smith in 2011, the 20-hecatre silica and sandstone Tolpuddle vineyard was first planted in 1988 with Chardonnay and Pinot Noir. Grapes are handpicked and are partially whole bunch fermented.
‘Expressive Pinot aromas leap from the glass showing the extravagant, exotic nature of this wine. Dark cherry and a hint of plum meld seamlessly with spice and sap notes. The palate has both ripe and earthy edges with juicy acidity delivering brightness and freshness. There’s a wonderful poise to the wine where the structure and tannic grip frame the fruit and savoury characters,’ says Liberty Wines of the 2014 vintage.”
RECOMMENDED BY THE DRINKS BUSINESS GLOBAL CABERNET SAUVIGNON MASTERS: “Another Chilean entry, this time from an estate in the Central Valley founded in 1993, the grapes for this Cab hail from Los Lingues, located in the footholds of the Andes mountains in the Colchagua Valley.”
“Garnacha (Grenache) marries with Syrah for soft tannins, ripe jammy fruit, firm acidity and supple tannins – the recipe for a dry red ideal for pastas, burgers, pizza. It’s aged in stainless steel, not barrels, to shine the spotlight on the fruit. This gem has surprising body at 14 percent alcohol. It’s produced just south of Navarre in northeast Spain in a region that specializes in red wines. What a cool wine for eight bucks.”
RECOMMENDED: "The Allegrini family makes the most beautiful red wines in the Veneto and this inexpensive Valpolicella is a beautiful example of their craft. Silky smooth, plum-imbued and stunningly scented this cracker should inspire to investigate the rest of the cosmic Allegrini portfolio.”